A taste of India on the southside

Thursday

Mar 28, 2013 at 12:48 AM

LAUREN HUNSBERGER

Restaurant: Pakwan

Owner: Chand Sharma

Chef: Victor Sharma

Cuisine type: Authentic Indian

Restaurant bio: A degree in general psychology and ambitions to obtain another in industrial organizational psychology are not the normal prerequisites for a restaurant CEO and owner; but for Chand Sharma, who is exactly that for Pakwan, it makes perfect sense. He says his unique interest in psychology is well suited for understanding and meeting the expectations of his customers while simultaneously keeping his co-workers happy. It also helps to have some really good food on his side. Chand, who took the reins from his father, Ramesh, in 2010, still ultimately relies on the wonders of their authentic Indian cuisine to keep people coming back - and so far it's worked out pretty well.

"Eighty-five percent of our customers are not Indian; they are Hispanic, African-American, Caucasian, Asian, everyone," Chand said. "That was my vision, and that vision was accomplished. That's what I'm most proud of."

Chef bio: Victor Sharma, Chand's cousin, has been the chef at Pakwan for about six months, but the menu he cooks (and deeply loves) was compiled by the entire Sharma family after decades of living and traveling through India. Victor loves to emphasize that aside from the great flavor, he believes Indian food has incredible health benefits, including digestive and heart boosting capabilities. He says some even claim the spices can ease arthritis symptoms and more.

Favorite recipe: Dal Tadka

Why: "It's a traditional, authentic, healthy entrée."

PAKWAN

Address: 7102 Abercorn St.

Phone: 912-349-4261

Hours: 11:30 a.m.-10 p.m. Monday-Sunday

DAL TADKA

I pound yellow lentils

½ pound (chana) chickpeas

½ pound masoor lentils

½ pound mung beans

Oil for frying

6 tablespoons ginger, minced

1 cup onion, chopped

1 tablespoon mustard seeds

2 to 3 fresh tomatoes

Salt

Fresh cilantro for garnish

If not canned, prepare all the legumes according to their package. Heat the oil in a large pan and saute the ginger, onion, mustard seeds and tomatoes until tender. Add the beans to the vegetables, salt to taste, and continue to cook until thoroughly warmed. Plate the dish with fresh cilantro.